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sheet pan chicken with hasselback potatoes and brussels sprouts


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Servings: 4


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Step 1

1 Position a baking rack in the center of the oven and preheat to 400 degrees

Step 2

2 Lightly grease a large, rimmed baking sheet with oil

Step 3

3 Make the potatoes: Place a potato lengthwise between two identical round handles of wooden spoons

Step 4

4 Using a sharp knife, make slices every 1/8 inch across the width of the potato, using the handles as a guide to stop the blade from cutting all the way through

Step 5

5 Leave about a 1/2-inch of uncut potato at each end

Step 6

6 Repeat with the remaining potatoes

Step 7

7 Place the potatoes, one at a time, in the microwave and cook on HIGH for 2 minutes

Step 8

8 The potatoes will not be soft, but the slices will be easier to manage

Step 9

9 While the potatoes are cooling, in a medium bowl, combine the softened butter, garlic, parsley, salt and pepper until well blended

Step 10

10 Transfer about 4 teaspoons of the compound butter to a small bowl, then cover and set aside

Step 11

11 In a separate small bowl, combine the Parmesan and panko, if using, then cover and set aside

Step 12

12 When the potatoes are cool enough to handle, working with one potato at a time, spread the butter mixture between the slices

Step 13

13 The slices will be stiff, so take your time, using your hands to tuck a little butter into each slice and a butter knife, if necessary, to push the butter down between the slices

Step 14

14 Rub butter on the outside of the potatoes, as well

Step 15

15 Place the potatoes on one end of the sheet pan, fitting them snugly together, and loosely tent with aluminum foil, tucking it under the potatoes

Step 16

16 Transfer to the oven and roast for about 45 minutes

Step 17

17 Make the chicken: While the potatoes are roasting, pat the chicken dry with paper towel

Step 18

18 In a small bowl, combine the thyme, sage, salt and pepper

Step 19

19 Drizzle about 2 tablespoons of the olive oil over the chicken, rub to coat, and gently rub some under the skin, making sure not to break the skin

Step 20

20 Generously season the chicken with the seasoning blend, rubbing some under the skin and inside the cavity of the bird

Step 21

21 Cut the lemon into 2 pieces and insert them into the bird, gently squeezing to release their juice

Step 22

22 For a prettier presentation, tie or truss the legs together with kitchen twine, if you have some

Step 23

23 Lightly cover with a clean towel or plastic wrap and set aside until ready to roast

Step 24

24 After the potatoes have cooked for 45 minutes, remove the foil and uncover the chicken and add it to the center of the sheet pan, leaving the remaining third of the pan empty

Step 25

25 Return the pan to the oven and roast the chicken and potatoes for about 15 minutes

Step 26

26 Make the Brussels sprouts: While the chicken and potatoes are roasting, trim any tough outer leaves or stems from the Brussels sprouts and slice any large ones into halves or quarters, so all of the pieces are roughly the same size

Step 27

27 (The smaller the pieces, the more caramelized they will become

Step 28

28 ) Transfer the Brussels sprouts to a medium bowl and add the olive oil, sugar, lemon juice and zest, salt, pepper and crushed red pepper flakes, if using

Step 29

29 Using your hands or a large spoon, toss to coat evenly

Step 30

30 Cover and leave on the counter

Step 31

31 After 15 minutes, remove the pan from the oven

Step 32

32 Using tongs, gently squeeze the base of each potato to open and fan the slices

Step 33

33 Sprinkle the potatoes with the Parmesan cheese and panko mixture, if using, working it down into the slices

Step 34

34 Spread the Brussels sprouts on the sheet pan, sliced side down, if halved, filling the empty third of the pan and placing them wherever they will fit around the chicken and potatoes

Step 35

35 Return the sheet pan to the oven for an additional 45 minutes, or until the chicken is done, the potatoes are tender and the Brussels sprouts start to darken and caramelize

Step 36

36 To check if the chicken is done, insert an instant-read thermometer in the thickest part of the chicken’s leg or breast, not touching the bone

Step 37

37 It must register at least 155 degrees

Step 38

38 Let the chicken rest for 10 minutes and test the temperature again, before carving

Step 39

39 It should read 165 degrees

Step 40

40 When ready to serve, run a fork along the top of the potatoes to further fan out the slices

Step 41

41 Place a dollop of the remaining seasoned butter over each potato

Step 42

42 Sprinkle fresh parsley over the chicken, if using

Step 43


Step 44

44 To make gravy: After transferring the food to serving platters and while the pan is still warm, free up all of the bits stuck to the pan

Step 45

45 (If the pan is a bit dry, add a few tablespoons of hot water or stock and use a spatula to scrape them off the pan

Step 46

46 ) Then, using a rubber spatula, scrape the bits and as much of the drippings as you can into a bowl

Step 47

47 (For a 4 1/2-pound chicken, you should end up with about 1/2 cup of jus, depending on how juicy your bird is

Step 48

48 )

Step 49

49 In a small pan, make a roux by melting 1 tablespoon of butter and then adding 1 tablespoon of all-purpose flour and cook over medium-high heat, stirring constantly, until it turns deep brown, about 3 minutes

Step 50

50 Add the drippings and, if need be, a few tablespoons of hot water or chicken stock

Step 51

51 Simmer for about 1 minute

Step 52

52 Taste and season with salt and pepper, if needed

Step 53

53 If the gravy is too thick, add more stock or water, 1 tablespoon at a time

Step 54

54 (Makes about 1/2 to 3/4 cup gravy

Step 55

55 )

Step 56

56 It will take a 4 1/2-pound chicken from 1 hour to 1 hour 15 minutes to cook if roasted at 400 degrees

Step 57

57 If the chicken is smaller or larger, reduce or add about 10 minutes per pound, 5 minutes per half pound

Step 58

58 If potatoes are larger than about 8 ounces each, they will need to cook longer

Step 59

59 This will vary, depending on the size

Step 60

60 If, after cooking as directed, they are not tender, leave them in the oven until tender when pierced with a fork, checking them every 10 minutes

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